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Vegan nut roast
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Total Time:
45 minutes
Indulgent tofu nut roast with a creamy texture and bold spices, perfect for sharing or as individual tarts. Vegan deliciousness!
Ingredients:
  • 50 g pine nuts plus extra for decorating
  • 50 g linseed
  • 50 g sunflower seeds
  • 100 g unsweetened chestnut purée
  • 50 g gluten-free vegetarian suet
  • 1 tablespoon maple syrup
  • gluten-free flour for dusting
  • 300 g chestnut mushrooms
  • rapeseed oil
  • 260 g baby leaf spinach or frozen chopped spinach
  • 1 teaspoon cracked black pepper
  • 1 ripe avocado
  • 100 g silken tofu
  • 1 pinch of ground nutmeg
  • 1 squeeze of lemon juice
  • ¼ of a sweet potato
  • olive oil
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Toast the nuts and seeds on a baking tray in the oven for 5 to 6 minutes. - Blend the toasted nuts and seeds in a food processor with chestnut purée, suet, and maple syrup until a ball forms. Stop to scrape the sides. - Roll the dough thinly on a sheet of greaseproof paper with gluten-free flour. - For tartlets, prepare four 10cm tart tins with oil and flour, then cut the pastry to size. For a large tart, roll the dough to fit a large baking tin. - Prick the pastry, cover with paper and beans, and bake blind for 12 to 15 minutes. Let it cool. - Slice the mushrooms and sauté in rapeseed oil until golden. - Wilt spinach in the pan and blend with avocado, tofu, nutmeg, and lemon juice. - Fry sweet potato peelings until crisp. - Spread the spinach mixture on the tart base, top with mushrooms, sweet potato slivers, and toasted pine nuts. Serve at room temperature or heat before eating.

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